Roast Entrecôte
📌With recipe
Our juicy roast entrecôte is the perfect meal for special occasions. The whole piece of beef requires only a short preparation – the oven does the heavy lifting.
INGREDIENTS
1 sirloin steak (approx. 1.4 kg)
3-4 sprigs of rosemary
3-4 sprigs of thyme
3 cloves of garlic
2 tbsp clarified butter
Salt, freshly ground pepper
1 tbsp coarse mustard
PREPARATION
1. Remove the entrecôte from the refrigerator at least 30 minutes before roasting. Rinse the meat with cold water and pat dry with a paper towel. Remove any tendons with a knife.
2. Wash the herbs and pat dry with a paper towel. Peel the garlic and press it down with the back of a knife. Preheat oven to 120°C fan/convection oven (140°C top and bottom heat).
3. Heat clarified butter in a large pan, season with salt and place meat in the pan. Add half of the herbs and garlic cloves and sear the meat on all sides for about 2 minutes until golden brown.
4. Season the meat with pepper, place it on a wire rack with the herbs and garlic from the pan, place a baking sheet underneath, and cook the meat in the preheated oven for about 2 hours until the desired internal temperature is reached (pink at 56-58°C).
5. Remove the leaves and needles from the remaining herb stems. Peel the garlic and finely chop it with the herbs. Mix with the mustard.
6. Remove the meat from the oven, rub it with the herb and mustard paste, and let it rest for about 5 minutes. Slice the meat and serve with fried potatoes and lamb’s lettuce, if desired. Enjoy!
